Description
A simple and delicious sheet pan meal featuring tender shrimp and roasted potatoes coated in a savory garlic butter sauce. Perfect for a quick weeknight dinner.
Ingredients
- 1.5 lbs baby potatoes, quartered
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp dried parsley
- 1/2 tsp paprika
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the quartered baby potatoes with 2 tablespoons of melted butter, salt, and pepper on a large baking sheet.
- Roast the potatoes for 20-25 minutes, or until tender and lightly browned.
- While potatoes are roasting, melt the remaining 2 tablespoons of butter in a small saucepan over low heat.
- Add the minced garlic, dried parsley, and paprika to the melted butter. Cook for 1 minute until fragrant.
- Remove the baking sheet from the oven. Add the shrimp to the pan with the potatoes.
- Pour the garlic butter sauce over the shrimp and potatoes. Toss to coat evenly.
- Return the baking sheet to the oven and bake for another 8-10 minutes, or until the shrimp are pink and cooked through.
- Serve immediately, with lemon wedges if desired.
Notes
- For crispier potatoes, ensure they are single-layered on the baking sheet.
- You can add other vegetables like broccoli florets or bell pepper strips during the last 10 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American